Prep Time::10 mins
Cook Time::35 mins
Total Time::45 mins
Servings::6
Ingredients
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1 pound 80/20 ground beef
1 yellow onion, finely chopped
6 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon tomato paste
2 teaspoons onion powder
1 1/2 teaspoons smoked paprika
1 teaspoon garlic powder
4 cups beef broth
1 15-ounce) canned crushed tomatoes
1/4 cup drained hamburger dill pickle chips, finely chopped, plus more chips for garnish
3 tablespoons yellow mustard
3 tablespoons ketchup
8 ounces uncooked cavatappi pasta
1 (8-ounce) package shredded sharp Cheddar cheese
2 ounces cream cheese, cut into pieces
toasted sesame seeds and sliced scallions
Directions
Gather all ingredients.
Dotdash Meredith Food Studios
Heat a large nonstick skillet over medium-high heat. Add beef, onion, garlic, salt, and black pepper, and cook, stirring occasionally, untilbeef is no longer pink and onions are translucent, 6 to 8 minutes. Add tomato paste, onion powder, paprika, and garlic powder, and cook, stirring constantly, until tomato paste coats beef mixture, about 1 minute.
Dotdash Meredith Food Studios
Stir in broth, crushed tomatoes, pickles, mustard, and ketchup; bring to a boil over medium-high heat.
Dotdash Meredith Food Studios
Stir in pasta, making sure it is fully submerged in liquid. Cook over medium-high, stirring occasionally, until pasta is al dente, 8 to 10 minutes.
Dotdash Meredith Food Studios
Remove from heat and add Cheddar cheese and cream cheese, stirring constantly, until melted, about 2 minutes.
Dotdash Meredith Food Studios
Divide pasta among bowls and garnish with pickle chips, sesame seeds, and scallions.
Dotdash Meredith Food Studios